White Chocolate Raspberry Torte

I got this recipe from a friend at work. She got it out of the Pillsbury bake off book. I tried it for the first time this weekend for our Easter party. I think it turned out really well. Very good, rich desert for a special occasion.

16 oz. coarsely chopped white baking bars or 2 1/2 cups vanilla milk chips

1/2 c butter

4 eggs

3/4 c sugar

1 1/2 c all purpose flour

1/8 tsp salt

1/4 tsp almond extract (I used vanilla)

1 c frozen raspberries with out syrup

2/3 c coarsely chopped almonds

Glaze:

1/4 c semi sweet choc chips

1 tsp powdered sugar

(I added more powdered sugar and about 2 tsp of butter, it was a better consistency)

1. Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch spring form pan. In medium saucepan over very low heat, melt 8 ounces of the white baking chocolate and butter, stirring constantly until smooth. Cool slightly.

2. In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. Lightly spoon flour into measuring cup; level off. By hand, fold in flour, salt, extract, melted white choc and the remaing 8 ounces of chopped baking chocolate. Fold in raspberries.

3. Spread in greased and floured pan. Sprinkle the almonds; press slightly.

4. Bake for 55 to 65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.

Glaze:

Melt choc chips in small sauce pan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.

16 servings

(High altitude- above 3500 ft: decrease sugar to 1/2 cup and increase flour to 1 3/4 c.)